In my adulthood, my relationship with my mom has become so multifaceted. As a child, she’s the caretaker I loved unconditionally who from time to time would slap a bandage and the dreaded antiseptic spray on any post-wipe out boo-boos. As an adult (semi-adult anyway), she’s become a best friend, confidant and one of the quickest and cleanest darn sous chefs a daughter could ask for.

Some adoptees go searching for answers from the country they came from, looking to find faces that look like their own. While there is nothing wrong with wanting that, I have my twin sister so we can just cross that off the list. I feel so wholly loved and supported in my own family, there are no questions that need to be answered. I am this wonderful woman’s daughter and I am so proud to be the Irish-Italian-German-Croatian mutt that I am.

This past mother’s day, the younger generation of my extended clan prepared a brunch feast for our moms and grandma. One contribution I’d like to share is a really quick and easy apricot turnover.

Apricot explosion!

Ingredients

8 ounces cream cheese, softened
2/3 cup granulated sugar (you can use powdered, but I had granulated handy)
2 sheets puff pastry, thawed
1/2 cup Apricot jam
2 tbs jam plus 1 tbs water for glaze

Instructions

Preheat oven to 400.

In a small bowl, stir together the cream cheese and the sugar and set aside.

Roll out the puff pastry on a lightly floured surface. Cut each sheet into 6 equal sized squares.

Add 1 tablespoon sweetened cream cheese and 1 tablespoon of jam towards one corner of the squares, about 1/3 inch from the edge — maybe a little more after you’ve seen the filling explosion in the picture above.

To seal the sides, brush a small amount of water on the edges and fold over the puff pastry into a triangle. Use a fork to seal the edges and transfer to two baking sheets (6 turnovers to a baking sheet) that have been lined parchment paper.

In a small bowl, whisk together 2 Tbsp jam and 1 Tbsp water. Brush the glaze onto the turnovers.

Bake for 15 minutes or until golden brown.

Finished apricot turnovers

Now that some major to do’s have been checked off the list, I’ve found myself back in Back Bay trying to hangout more in our new temporary home. With Spring in full swing now, or at least that’s what I’m trying to convince myself with the recent temperature spike, Mr. E and I have been taking advantage of the Public Garden and have been on a few nightly strolls.

Last night, in the midst of a 4 hour long stroll, we headed to an oldie but a goodie.

Beautiful Seaport (courtesy of Mr. E)

Shocked by how fake the background looks. We were there, scout’s honor!

We have arrived. WOOF!

About to get my eat on

Unsweetened iced tea with extra lemon — one of the best flavors of summertime

Oysters Rockafeller

Oh hello little fried clam babies

Mr. E’s fish and chips

The atmosphere is so laid back at The Barking Crab, it was built for the summer. There’s really nothing like being right on the water, sitting at a picnic table with a bunch of your closet friends (or soon to be closet friends) with some serious crab legs and an ice cold beer. In a bottle of course. We’re not messing around with glassware.

Some locals and “locals” find this place a little gritty and rundown, the service on the spotty side, and in general a giant tourist trap. You know what? That’s nice. I love Disney World. Considering the atmosphere and yes, the sea of tourists this place brings in during the warmer months, your meal certainly won’t come with a small price tag. Your basic fried and boiled seafood fare is good, but by no means great. If you want great, head to Island Creek Oysters just don’t expect that neighborhood feeling you get at The Barking Crab.

If you’re going to go, pick a warm summer night. The key is to sit outside and expect to wait around. Nestle in at the bar, get an iced cold beverage, and make a few friends. And if you’re feeling bold, like Mr. E and I were last night, power walk off some calories in the direction of the North End.

And make sure you save just enough space in your belly for a single cannoli

The Barking Crab
88 Sleeper St
Boston, MA 02210
(617) 426-2722

Sadly, I’m compelled to think restaurants take the low road and jazz up some cheap cut of meat to make a nice margin on your meal. Alas, the charm of restaurant week and knowing the restaurant will be buzzing with activity has enough pull to get me to round up friends and get my wine and dine on.

Kim and Kate, my willing dining mates

‘Sup you beautiful, dippable bread morsel.

Bruschetta con Burrata e Speck
Grilled Bread, Burrata, Smoked Prosciutto & Pignoli-Currant Marmellata

Insalata di Cavoletti
Roasted Brussel Sprouts, Pancetta & Ricotta Salata

Polpette e Polenta (Restaurant Week Menu)
Veal and prosciutto meatballs with soft mascarpone polenta

Tagliatelle alla Bolognese
Veal, Pork, Pancetta & Parmigiano

Pollo e Farrotto (Restaurant Week Menu)
Roasted chicken breast with charred onions, farro risotto and rosemary jus

Panna Cotta di Ciacolatto (Restaurant Week Menu)
Chocolate panna cotta with toasted hazelnuts and amarena cherries

Torta di Ricotta e Ananas (Restaurant Week Menu)
Ricotta cheesecake with grappa soaked pineapples

Overall, I really enjoyed the meal. Kate, who ordered from the Restaurant Week menu, went so far as to say this may be her favorite Aquitaine group restaurant. Bravo, Cinquecento.

As for the food — burrata, it’s everywhere and I’m ok with that. Simple bruschetta topped with this gooey, milky cheese that was studded with oh so sweet current and punctuated with the salty speck made for a very nice first appetizer. I also stole a bite of Kate’s meatballs which were good and had a lot of flavor potential. They just needed a little extra sprinkle of salt, which was disappointing and surprising considering the addition of the prosciutto. The table also split a shaved brussel salad. Vegetables that include pancetta (think bacon) and ricotta salata are ok in my book.

Kim and I both ordered the tagliatelle bolognese. For starters, bolognese pulls on my heart strings. Always. I feel pangs of guilt if I leave a bolognese on the menu without ordering it. Why? Because I’m a fat kid at heart and rich meat sauce covering ribbons of pasta is my idea of heaven on earth. There I said it. The bolognese did not disappoint. Give or take a mouthful or two taken by Kate, I cleaned my plate. Still, my two top bolognese are from Sportello (Waterfront Boston) and Frank (East Village New York).

Kate ordered the chicken with farro risotto. I’m never one to order chicken in a restaurant. I fall into the snotty group of people who “don’t order what I can cook at home”. Well, that chicken was damn good. It was so moist and flavorful. Definitely NOT what I make at home.

We rounded off the meal with a chocolate panna cotta and ricotta cheesecake. Both were ok dishes, not great but that clearly didn’t stop me from picking at the cheesecake until it was all gone.

Our server left something to be desired unfortunately, but she definitely got an A for effort and somewhat awkward enthusiasm. If nothing else, hop over and grab a seat at their beautiful bar. Their small plates are delicious and anyone who has the gusto to decorate their space with pillars of Aperol and Campari deserves a visit or two.

Cinquecento
500 Harrison Street
Boston, MA 02118
(617) 338-9500

One afternoon, I found myself a little stir crazy in the apartment. I decided to clean out my pantry and fridge and struck gold… hard as rock brown sugar, a boat load of unsalted butter (in general, I like to have 8 sticks at all times. You just never know when you’re going to be in a jam), and some lemons that were on their slow descent to my garbage pail. Jackpot.

I took to the oven and preheated to the magical 350. It was officially cookie time.

Brown Butter Cookies with Lemon Buttercream (adapted from Heather’s Dish)
Cookies

• 1 1/2 cups flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter (1 stick)
• 2/3 cup brown sugar
• 1 large egg
• 1 tsp pure vanilla extract

Lemon Buttercream

• 4 Tbsp (half a stick) unsalted butter, at room temperature
• 1 cup powdered sugar (sometimes I scale this back a little because I don’t love overly sweet stuff)
• zest and juice from 1 lemon

Preheat oven to 350.

In small saucepan over medium heat, add the stick of butter swirling the pan constantly. Watch the butter because as soon as you start to see some brown, it will only take a few more moments on the heat and you don’t want to burn it.  Your nose will tell you once it’s done.  Brown butter should have a wonderful nutty aroma.

Pour the browned butter immediately into a cold bowl to stop cooking. Cream together the browned butter, brown sugar, egg, and vanilla. Add the flour, baking powder, baking soda, and salt.

****A helpful hint for hard brown sugar — if you’re not going to use it right away, throw a piece of soft bread in with the sugar and it will bring back some of the moisture. If you need the sugar ASAP, put the brown sugar in a bowl and water in a separate bowl into the microwave and heat for 1 minute. The steam from the water will soften the sugar. Take note, use that sugar right away because it’ll turn into cement again as it cools.

Give these guys a little smush before they take a trip into the oven

Line a baking sheet with parchment paper.  Roll dough into1 tbsp balls, flattening lightly before placing them on the baking sheet.  Take note, they won’t spread out too much while they’re baking.  Bake for 8-10 minutes until the edges are just slightly brown.  Let cool completely before adding the frosting.

For the frosting cream the half stick of butter using a handmixer on medium.  Add the 1 cup of powder sugar in two parts — if you add it all at once, you risk some lumpy frosting. Add the lemon zest and half of the juice. If the icing is spreadable, stop there; if it needs more liquid add just a touch of the lemon juice. Spread on your cookies and make your sandwiches.

Eat and repeat! And then you can be a crazy person like me and do about 100 squats and lunges around your apartment. Afterall, bathing suit season is fast approaching!

A while ago, we vowed to be more active members in our own kitchen. This should explain some inactivity on Katie Eats Boston. I’ve been whipping up healthy eats for the past few weeks with some little cheat meals on the weekends. To jump start us, we forewent our typical Sunday donuts. Instead, we shuffled to the mall Saturday afternoon, picked up a donut cutter ready to make our donuts for the next morning. Mind you, I’m aware this was not a healthy move, but we were taking baby steps. Our impatience got the better of us and we headed to the store late Saturday night for some cider donut fixins.

I have such a wonderful memory associated with cider donuts. Earlier this fall, Mr. E and I drove up to Apple Crest Farms in New Hampshire for their fall festival and ate hands down the most amazing cider donuts.

Piping hot and super cidery from Apple Crest Farms

Seriously, game over. All other cider donut makers, just hang your hats and go home. I figured if we were going to make donuts, it would have to be the apple cider variety. Now I’ll admit, the amount of shortening you need to use is not for the faint of heart. Shortening really does improve the grease factor of fried goods, as I’ve learned with fried chicken. Just think as it sits, the fat solidifies back to its room temperature form so you’re not left eating an oil sponge.

A whole lotta’ shortening

Going at the dough

Cinnamon sugar and cider glazed cider donuts!

Ready to fry the remaining donut holes

Voila ici!

For the dough, I used a minimal amount of concentrated cider that boiled down to about 1/4 of its original volume. In hindsight, I should have pureed apple to pump up the apple flavor. If I’m eating a cider donut, I’d like to know I’m eating a cider donut. That being said, I thought we made a pretty solid showing for our first time. Will I be making donuts on a regular weekly basis? Absolutely not. Let’s leave that to the experts. Craigie on Sundays and Apple Crest in October. See you guys there.

Cafeteria Boston has capitalized on this principle. It’s called Cafeteria and although it boasts “Tray Chic” dining, I’d probably go on a limb and say it’s a little more tray than chic. The interior has a modern feel but the food options transport me back to my school cafeteria or my little Long Island home dinner table.

Hello Aurora and Cynthia!

Meatloaf – all natural grass-fed beef, mashed potatoes, spicy ketchup glaze

spaghetti and meatballs, tomato sauce and parmesan cheese

grilled fontina, mozzarella, tomato, arugula served with tomato soup

I give the folks at Cafeteria brownie points for creativity. That being said, I was not blown away by their food. They have some really yummy bites — I have a real soft spot for tomato soup and grilled cheese so I’ll never diss that! However, I couldn’t eat all of Cynthia’s meal. My meatballs were a huge letdown. I wanted to feel like I was eating my Grandpa’s meatballs and spaghetti, which already is a high bar that’s been set. But I felt that experience is something Cafeteria is trying to deliver. The sauce was simple and nice, but the meatballs were so unbelieveably dry that even the tomato sauce couldn’t prevent my mouth from feeling the same way. I’m willing to forgive based on my judgment of this one dish, plus the nice orangy Lunch Lady was a nice cleansing way to wash it all down.

Cafeteria Boston
279a Newbury St
Boston, MA 02115
(617) 536-2233

A former Bon Chon and Mad for Chicken franchisee, Chung took an already “novel” idea and threw in over 3,000 vinyl records, a designer who was mad for industrial and wood everything, and some pretty snazzy fresh fruit soju drinks to boot!

a look into MONO+MONO’s kitchen

A wall full of vinyl

Perusing the menu, I noticed a lot of the usual fare for Asian fusion restaurants. I’m always a little wary. Sometimes Asian identity crisis on a menu is a problem. Here, not too much.

Grilled Edamame
grilled edamame in cradle of corn husk

Calamari with Asparagus
pan-grilled marinated calamari with gochujang

Tofu Salad
tofu, mixed greens, cherry tomato, daikon sprout, katsuobushi and sesame dressing

Angry Salmon Roll
salmon, shrimp tempura, cucumber, crab meat, salmon roe and avocado

MONO+MONO Chicken
soy garlic / hot & spicy

Pineapple Coconut Mojito / Lychee Mojito

Cheers!

The secret of Korean fried chicken is that it’s batterless. Are you gasping?! The chicken is double fried which creates an almost paper thin crispy skin that is curiously not greasy at all. The chicken is served in one of two sauces – the hot and spicy or the soy garlic. We ordered a large with a few hot and spicy thrown in the mix. I didn’t get to nab one of the spicy pieces, however the soy marinaded chicken was some heavenly poultry candy. Good Lord. If you’ve never had Korean fried chicken, run. I cannot stress how quickly you need to run. Find your nearest K-town and just book it.

With a piano that doubles as a table just beyond the bar, the extensive record library, and live DJing, it’s apparent MONO+MONO is as enthusiastic about music as it is about chicken. While all of the food we ordered was delicious, I think for MONO+MONO, the experience and atmosphere are what you’re going in for.

One HUGE con is the fact that MONO+MONO only take cash or Amex. Seriously?! What genius came up with that idea? Neiman Marcus did something like this a few years back, which I discovered when I was about to drop a G on a whole slew of DVF goodies. Fortunately or unfortunately, I did not have an Amex or a personal check to hand over and so my emotional spending spree came to a screeching halt. That’s what this kind of felt like, except I couldn’t give back the chicken since you know, I already ate it. Ruh roh. Enter the boyfriends to the rescue!

With that little tidbit in mind, I’m not sure that I’d make the trip back to MONO+MONO unless I made a conscious effort to get myself to an ATM prior to dining. That being said, the food is worth a try (chicken is a must!) and you should wash it down with one of their delicious fruit cocktails.

MONO+MONO
116 E 4th St
New York, NY 10003
(212) 466-6660

Happy 2013 all! It’s been a very memorable and fulfilling year for me. I was able to start this blog which brought me to new uncharted eating territory and back to old favorites, of course.  It also brought me something that I didn’t expect.  I found myself conversing with perfect strangers who would sit beside me at restaurant bars or chat it up with the restaurants’ waitstaff, chefs, bartenders, and hosts.  I also found some really dedicated dining mates who believe in my cause and pushed me to try new and really awesome places I would have otherwise overlooked.  For all of those individuals, I would like to say thank you for making my year of eating new and exciting and truly special.

And now back to business — here’s where I’ll be eating in 2013:

• Blue Ginger
• The Butcher Shop
• Cinquecento
• Catalyst Restaurant
• Henrietta’s Table
• Oleana
• Russell House Tavern
• Salts
• Sorellina
• Strip T’s

And in general — I plan on eating/imbibing the following in copious amounts:

- Guacamole
- Bayrischer blauschimmelkase
- Oysters all day, err day
- Xiao long bao
- Moscow mules
- Pig tails

This year, I have so much to be thankful for and as much as I’d love to list each of these out for days and days, I will boil it down to three things.

1. The safety and good health of my NY family and friends, particularly after the devastating hurricane that wreaked havoc on my native Long Island.
2. My little Boston family, that has been a constant source of comfort, good laughs, and phenomenal eating companions!
3. Mr. E, who has taught me to be a teeny bit patient, more responsible (without being too grownup), and to never let love be mediocre.

And with that, I leave you with some of my most favorite things to eat… the things we make at home.

Key to good stuffed mushrooms — BUTTER!

Sage, diced apples, celery, and onion for stuffing

Apple and sausage stuffing
Lardons for the brussels spouts

Brussels spouts

The only way we do cranberry sauce

One happy plate

Hope you all had a wonderful Thanksgiving and ended your day with a very full belly.

Two seats reserved at the bar compliments of Courtney and bartender Jessica

Asked for ginger beer and grapefruit and got a sweet tiki drink!

PRUNE STUFFED GNOCCHI
foie gras, toasted almonds, Vin Santo

TERRINE OF LABELLE FARMS FOIE GRAS
rohan duck, quince, pumpkin confiture

RISOTTO
matsutake mushrooms, shaved romano

MARINATED LAMB
gorgonzola fondue, brioche, mixed greens

CHOCOLATE PAVE
Bourbon Raisin, Banana, Miso

ASSORTED CHEESES
handpicked by our GM Courtney

I ordered the prune stuffed gnocchi, the marinated lamb with fondue at the suggestion of our bartender, and the pavé. It’s impossible to know the flavor of the gnocchi and even consider trying something new. The first time I had it, I was floored. I’d never imagined what this dish would have tasted like, but the thought of prunes intrigued me. I tried it, loved it, and never looked back. In fact, at the start of 2011, I even went so far as to recreate this masterpiece at home and not without some bumps in the road like setting off my fire alarm (here).

The others were brought out as special treats for being Courtney’s guests. My favorite was the foie terrine studded with duck confit. I mean come on. Accoutrements were very fall appropriate, but the terrine itself was SOOOOOOO smooth. I had a terrine recently at Picasso, which is a Michelin restaurant and I am confident to say No. 9 Park smoked that other terrine.

Risotto was another great extra dish. I was really torn between the gnocchi and the risotto when I was deciding what to order, but like I said before, it was not really a battle. However, I felt a pang of sorrow for giving up the matsutake mushrooms. When the risotto arrived at the bar, my inner child was doing cartwheels.

The lamb dish was such a fun interactive dish. Perfect little lamb morsels served on small pieces of toasted bread cubes, ready to be dipped in molten gorgonzola. It was served with a small salad to cut some of the stinky cheesiness. I ate every last piece, which I’m positive contributed to my weekly weight gain.

Finally, dessert which was so rich. I couldn’t really pick up any banana, but it was still a wonderful dessert. Then came the best extra dish of the night, the cheese plate. Unfortunately, even I had to recognized my limits and I could only take small nibbles of each piece. Not one to waste wonderful items like this, I pulled the doggie bag card and brought it home to my twin sister, who is also a heavy cheese eater.

Edgar and I gave our thanks and bid our farewells and off we drove into the sunset also known as Drink, where Ezra made us some ridiculous libations to end our night.

No 9 Park
9 Park St
Boston, MA 02108
(617) 742-9991